Chicken thighs with mushrooms and sour cream
If you're unsure what to cook on an evening when everyone is hungry and you don't feel like anything complicated, chicken thighs with mushrooms and cream are a great choice. I usually use bone-in, skin-on chicken thighs because they turn out more tender, but you can use boneless ones as well. The mushrooms and cream create a rich sauce, and the result pairs well with both rice and polenta. Sometimes I make it without bell peppers, while other times I add a bit of paprika. Quick Info Total Time: 1 hour Servings: 4 Difficulty: easy Ingredients 2-3 tablespoons butter or oil (I use butter when I want a richer flavor) 1 medium yellow onion (diced) 1 red bell pepper (optional, diced) 500 g champignon mushrooms (or a mix, cleaned and sliced) 8 chicken thighs (drumsticks or lower thighs, upper thighs are also fine) 1 small cup (approximately 120 ml) dry white wine 2 green onions (sliced) 3-4 garlic cloves (crushed or finely chopped) 200 ml cooking cream (32% fat recommended) 2 tablespoons fresh parsley (chopped) salt freshly ground pepper Preparation Method 1. I prepare all the vegetables before I start – the yellow onion, bell pepper, and mushrooms. I try to clean the mushrooms with a damp cloth, not under running water, so they don’t absorb too much water. 2. In a large pot, I heat the butter or oil, then add the diced onion. I let it cook on low to medium heat, stirring occasionally, until it becomes slightly translucent. 3. I add the bell pepper and stir, letting everything cook for another 2-3 minutes. 4. I add the mushrooms and let them cook over medium to high heat, uncovered, for about 10 minutes. They will release water, which is normal, and by the end, I want to have only a little liquid left. 5. Meanwhile, I wash the chicken thighs well and blanch them separately in boiling salted water for 2-3 minutes. I remove them and set them aside. Blanching reduces the cooking time and makes them easier to cook, but sometimes I skip this step if I'm in a hurry. 6. I place the chicken thighs over the vegetables in the pot. I pour in the white wine (not cold) and gently stir to cover everything. 7. I cover the pot with a lid and let it cook on low heat for 15 minutes. I check occasionally to make sure the liquid doesn’t reduce too much. If needed, I add a little water. 8. After 15 minutes, I add the sliced green onions and crushed garlic. I stir everything gently. 9. I add the cooking cream and continue cooking for another 10 minutes on low heat, uncovered, to reduce the sauce and thicken it. 10. I taste and add salt and pepper to preference. When the meat is tender and the sauce has a creamy consistency, I turn off the heat. 11. Finally, I add the chopped parsley. I stir and let it sit for 2-3 minutes with the lid on. Why I Make This Recipe Often It's easy to make, doesn’t require constant supervision, and I use ingredients I usually have in the fridge. The thighs turn out tender, the sauce is delicious, and the recipe is versatile – it goes well with any side dish. This dish keeps well for the next day, and the flavor doesn’t change. Tips and Variations Tips - If you don’t have bell peppers, you can add a teaspoon of sweet paprika for color. - Don’t cook the mushrooms on low heat from the start, as they will become watery. Begin with high heat. - Add the cream towards the end, on low heat, to prevent it from curdling. - If the sauce is too thick, add a few tablespoons of hot water. Substitutions - The thighs can be replaced with chicken breast, cut into pieces, but then reduce the cooking time by 10 minutes. - Instead of yellow onion, shallots or leeks can be used. - If you don’t have cooking cream, use sour cream with 20-25% fat, but mix it with a tablespoon of flour to prevent curdling. - The white wine can be omitted, but the flavor will be simpler. Variations - For a stronger flavor, add a tablespoon of mustard to the sauce along with the cream. - You can also add a tablespoon of tomato paste before the cream for a slightly pink sauce. - For a dairy-free version, use coconut milk instead of cream. Serving Ideas - With mashed potatoes - Plain rice or pilaf - Polenta, especially if you have extra sauce - Short pasta (penne, fusilli) - Bread rolls or toasted bread for the sauce Frequently Asked Questions 1. Can I use only upper thighs or drumsticks? Yes, any part of the chicken thigh works. Cooking time may vary slightly depending on the thickness of the pieces. 2. What kind of wine should I use? Dry white wine works best, but if you have semi-dry wine, that’s fine too. Avoid using sweet wine. 3. Can it be made without wine? Yes. You can use water or chicken broth. The sauce will be simpler in flavor, but it will still be good. 4. How can I thicken the sauce if it turns out too thin? Let it simmer uncovered for another 5-10 minutes. If needed, dissolve a teaspoon of flour in a little cold water and add it to the sauce, stirring continuously. 5. Can I use sour cream instead of cooking cream? Yes, but mix it with a tablespoon of flour to avoid curdling and add it at the end, on low heat. Nutritional Values (estimate per serving) Approx. 350-400 kcal Protein: 28-30 g Fat: 22-24 g Carbohydrates: 8-10 g Values may vary depending on the cream used and the chosen side dish. If you reduce the fat, use oil and lower-fat cream. Storage and Reheating It can be stored in the fridge, in a covered container, for up to 3 days. Reheat gently over low heat or in the microwave, stirring occasionally. If the sauce has thickened too much, add a tablespoon or two of hot water. After reheating, the taste and texture remain good.
Preparation
Chopped onion is placed in hot butter or oil to sauté. Diced bell pepper is added and stirred occasionally. Cleaned and washed mushrooms are chopped into cubes or sliced, according to preference, then added to the pot and sautéed for 10 minutes. The thighs are washed and cleaned well, then blanched for a few minutes in boiling salted water. They are removed with a spatula and added over the vegetables along with wine that should be at room temperature. It is covered and allowed to simmer for a quarter of an hour. Green onion is sliced, and garlic is crushed, then added to the dish along with sweet cream. It is seasoned and allowed to cook for about 10 minutes or until the meat is done. Finally, chopped herbs are added and mixed well. It can be served with your favorite side dish. Enjoy your meal! If you don’t have bell peppers, you can add a teaspoon of paprika for color. Before turning off the heat, you can also add a tablespoon of tomato paste if you like, for an extra splash of color.
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